Introduction to food safety

1. Definitions
2. Risks
3. Food Poisoning/Foodborne Diseases
4. Vulnerable groups
5. Benefits and costs of food hygiene.
6. Enterprise context
7. Understand the organization and its context
8. Understand the needs and expectations of stakeholders
9. Defining the scope of the food safety management system

Microbiological hazards and the role of senior management

1. Definitions
2. Microbiological Hazards
3. Bacteria multiplication
4. Spores and Toxicology
5. Types of food
6. Elimination of bacteria
7. Food spoilage and preservation.
8. Planning for a food safety system
9. Actions to address risks and opportunities
10. Objectives of the food safety management system and planning to achieve them
11. Planning to manage changes

Food poisoning and its prevention

1. Definitions
2. Causes of food poisoning
3. Types of food poisoning
4. The most important types of food poisoning bacteria
5. Foodborne diseases
6. External communication and internal communication
7. Documented information - creation and update
8. Control of documented information

Pollution risks and controls

1. Definitions
2. Sources of food poisoning bacteria
3. Ways and means of pollution
4. Indirect pollution and ways to prevent it
5. Physical risks and ways to prevent them
6. Chemical hazards and ways to prevent them
7. Allergy risks and ways to prevent them

Critical Control Point for risk analysis from procurement to service

1. Definitions
2. Relevant laws
3. The principles of the HACCP system
4. Safer food means better business
5. Operational Planning and Control
6. Prerequisite programs for the ISO system -PRPs
7. Tracking and Retrieval System
8. Emergency Preparedness and Response
9. Dealing with emergencies and accidents
10. Risk control
11. Initial steps to enable risk analysis
12. Risk analysis
13. Validation of control measures
14. Risk control plan
15. Update information identifying PRPs and risk control plan

Personal cleanliness

1. Relevant laws
2. Training
3. Cleaning hands
4. Protective clothing
5. Report illness

Harmful food pests and their prevention

1. Common harmful food pests
2. Reasons for preventing harmful food pests
3. Evidence of harmful food pests
4. Environmental Protection
5. Physical and chemical protection

Hygiene and disinfection

1. Relevant laws
2. Cleaning hazards
3. The importance of cleaning
4. Cleaning schedules
5. Cleaning methods.

Performance appraisal and continuous improvement

1. Monitoring, measuring, analyzing and evaluating
2. Analysis and evaluation
3. Internal audit
4. Management review
5. Management Review Input
6. Management review outputs
7. Continuous improvement mechanism
8. Non-conformities and corrective actions
9. Updating the Food Safety Management System